Roasted Sesame Seaweed Salt

Ingredients:

• nori paper or seaweed snacks to cover a baking sheet
• 1/2 cup whole (not hulled) sesame seeds
• zest of one lemon or lime
• about 2 handfuls of cleaned, dried, de-stemed kale
• 1/4 tsp spirulina 
• 1/4 tsp course sea salt (add more salt if you want to use it more as a seasoned salt)

Directions:

• Preheat oven to 300 degrees.
• Spread nori paper or roasted seaweed snacks to cover a baking sheet. Sprinkle sesame seeds and zest over seaweed.
• Spread two handfuls of clean, dry and de-stemed kale on a second baking sheet.
• Roast for both sheets for about 20 minutes till crispy (check occasionally and stir) you don't want it to burn. 
• Let cool and crisp for about 5-10 minutes.
• Add roasted ingredients to a food processor or blender. I used a Vitamix. Also add spirulina and course sea salt. Pulse or blend to desired consistency. 

Use to season veggies, meat or sprinkle over your salad! 

Roasted Vegetable Nachos

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

1. Preheat oven to 400 degrees.
2. Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)
3. Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)
4. Sprinkle with cheese if desired.
5. Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.
6. Top with guacamole and pico de Gallo or salsa.

Potato Leek Soup

Ingredients:

1 T coconut oil

1 onion, chopped

3 medium leeks, chopped

3 stalks celery or one celery root, chopped

2 cloves garlic, crushed or minced (or more if you love garlic)

1 cup mixed fresh herbs (ie: rosemary, thyme, basil, chives..ect), or 1 T dried Italian Seasoning 

3-4 medium potatoes, peeled and cubed (or use any combination of sweet potatoes, rutabaga, parsnips, turnips, carrots and regular potatoes)

4 cups bone broth, vegetable stock or water

1 can coconut milk

salt and pepper to taste

Directions:
1.  Warm oil in the bottom of a large pot. Add onion, leeks, and celery. Saute over low hear till onions are translucent. (5-10 minutes) Stir in garlic and other spices/herbs and cook for 2 minutes. 

2.  Add potatoes and/or root vegetables and cook about 10 minutes over medium heat till potatoes start to soften. (You could boil or bake the potatoes ahead of time to speed this up)
3.  Add broth and coconut milk. Bring to an almost boil and then simmer about 10 minutes till potatoes/ veggies are super soft. (Add more more less liquid depending on desired consistency).

4.  Blend in blender or use immersion blender till smooth

Egg Drop Soup

Super Simple!

Pour 4 cups of chicken stock or bone broth into a pan. Add dash of fish sauce and salt to taste.
Bring to a boil.

While broth is coming to a boil. Whisk together 3 or 4 eggs.

Remove broth from heat once it is boiling. Pour whisked egg in a thin steady stream into the hot broth and stir as you pour. Eggs will cook when they hit the broth.

Garnish with cilantro, scallions or hot sauce if desired. My kids love it plain.

Energy Bites

Pulse together in food processor till ingredients form flour like texture:

• 1/2 cup rolled oats
• 1 cup cashews

Add and process the following till a sticky dough like texture is formed:

• 12-13 pitted dates
• 1/2 tsp cinnamon
• 1 T hemp seeds
• 1/4 tsp sea salt

Pour mixture into a bowl and work the following into the dough with your fingers:

• 1/2 cup peanut butter (or more till desired consistency) 
• 1/2 cup mini chocolate chips, raisins or craisins

Roll into walnut sized balls. 

Saffron and Paprika Soup

Ingredients:

• 1 T butter, coconut oil or olive oil
• 1 onion, diced
• 2 roma tomatoes, diced
• 1 red, yellow or orange bell pepper, diced
• 2 stalks celery, chopped
• 1 carrot, chopped
• 3 cloves garlic
• 1/4 tsp saffron threads soaked in 3 T warm water
• 1 T paprika
• 1/2 - 1 tsp red pepper flakes
• 1/2 cup dry white wine (optional)
• 4 cups chicken, pork or veggie stock 
• 1 cup coconut milk, almond milk or whole milk
• 1 1/2 cups cooked white beans
• 1/2 pound cooked pork, sausage or ground beef (I used 1 cup of leftover pulled pork from the day before)
  omit meat to make vegetarian/ vegan

Directions:

• Warm butter/oil in a pot
• Saute onions till translucent
• Add: tomato, bell pepper, celery, carrot and cook till beginning to soften
• Add: saffron/water, paprika, red pepper flakes and salt to taste, (add wine and cook till reduced in half) - if not adding wine, cook together 2-3 minutes. 
• Add stock, milk, beans and meat. Simmer till everything is as soft as desired. Add more water or broth for desired consistency. Salt and Pepper to taste
• Optional: Add a dash of fresh lemon juice when serving

Breakfast Cookies

ingredients:

• 2 ripe bananas
• 1 1/2 cups rolled oats
• 1/3 cup raisins or craisins
• 1/4 chopped nuts (optional)
• 1 cup unsweetened applesauce
• 1 t vanilla
• 1 t cinnamon

directions:

1. Preheat oven to 350 degrees
2. Mash bananas in a bowl. ( I like to use my pastry cutter for this.) Mix in oats and raisins/ craisins, and nuts. Then add applesauce, vanilla and cinnamon and let sit for about 10 minutes.
3. Drop the dough onto parchment lined cookie sheets. (About 1 large Tablespoon per cookie)
4. Bake 30-35 minutes or until golden brown.
5. Let cool 5-10 minutes. Enjoy!